Ramadan Coconut and Lemongrass Rice Flour Cake Bites
Delicate, palm-sweetened cake bites made with rice flour and coconut milk, infused with fragrant lemongrass and topped with toasted sesame. These light, tender bites are perfect for Ramadan gatherings—not too rich, with a subtle Thai-inspired flavor profile that pairs beautifully with Arabic coffee or mint tea.
- Prep
- 20 min
- Cook
- 18 min
- Wait
- 30 min
- Total
- 1 hr 8 min
- Makes
- 24 cake bites
Steps
Before you start
- Preheat oven to 350°F (175°C) and line a 24-cup mini muffin tin with paper liners.
- Prepare fresh lemongrass: trim tough outer layers and finely mince the white and pale green parts (you need 2 tablespoons prepared).
- Bring coconut milk to room temperature (or warm it gently to help sugar dissolve); measure all ingredients beforehand.
Toast sesame seeds
- In a dry skillet over medium heat, toast the sesame seeds for 2–3 minutes, stirring frequently, until golden and fragrant.
- Shake the pan often to prevent scorching.
- Transfer to a small bowl and set aside.
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Ready when: Sesame is golden and aromatic
Tip: Watch closely—sesame seeds burn quickly. Stir constantly.
Infuse lemongrass into coconut milk
- In a medium saucepan over medium heat, warm the coconut milk (do not boil) and add the finely minced lemongrass.
- Let steep for 8–10 minutes, stirring occasionally.
- The milk should smell fragrant and slightly cloudy.
- Remove from heat and let cool to room temperature (about 10 minutes), then strain through a fine-mesh sieve to remove lemongrass solids.
- You should have about 3/4 cup infused coconut milk.
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Ready when: Milk is fragrant and has cooled to room temperature
Tip: Do not boil—boiling can make the coconut milk separate. Gentle warmth is enough.
Dissolve palm sugar
- In a large mixing bowl, combine the palm sugar and the cooled lemongrass-coconut milk.
- Whisk or stir until the sugar is completely dissolved (about 1–2 minutes).
- The mixture should be smooth and uniform.
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Ready when: Palm sugar is fully dissolved; no grains remain
Tip: Palm sugar can be slightly fibrous; whisk well to ensure it dissolves completely.
Whisk in wet ingredients
- Add the melted and cooled butter and eggs to the sugar-coconut mixture.
- Whisk together until smooth and well combined (about 1 minute).
- The batter should be homogeneous and light.
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Ready when: Mixture is smooth with no streaks of butter or egg
Tip: Use cooled butter so the eggs don't scramble. Whisk briskly.
Combine dry ingredients
- In a separate small bowl, sift together the rice flour, tapioca starch, baking powder, and salt.
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Ready when: Dry ingredients are evenly mixed and lump-free
Tip: Sifting aerates the rice flour and prevents lumps in the final batter.
Fold in dry ingredients and lime zest
- Add the sifted dry ingredients and lime zest to the wet mixture.
- Fold gently with a spatula until just combined—do not overmix.
- The batter should be smooth but not overworked.
- A few small lumps are fine.
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Ready when: Dry ingredients are incorporated; batter is smooth
Tip: Overmixing develops gluten in the rice flour, making the bites dense. Stop as soon as combined.
Fill muffin cups
- Divide the batter evenly among the 24 paper-lined mini muffin cups, filling each about two-thirds full (roughly 1 tablespoon per cup).
- Use a small spoon or piping bag to ensure even distribution.
- Tap the tin gently on the counter to release any air bubbles.
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Ready when: All cups are filled evenly
Tip: Filling to two-thirds allows room for the cakes to rise without overflowing.
Bake cake bitesOven 350°F / 175°C
- Place the muffin tin in the preheated 350°F (175°C) oven and bake for 14–18 minutes, until the cakes are pale golden on top and a toothpick inserted in the center of one comes out clean or with just a few moist crumbs.
- The cakes should spring back when lightly pressed on top.
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Ready when: Cakes are pale golden; toothpick comes out clean; tops spring back
Tip: Rice flour cakes bake paler than wheat flour—don't overbake or they'll be dry. Check at 14 minutes.
Cool and demold
- Remove the tin from the oven and let the cakes rest in the pan for 5 minutes.
- Then carefully peel back the paper liners and transfer the warm cakes to a wire rack to cool completely (about 15 minutes).
- The cakes will set as they cool.
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Ready when: Cakes are completely cool to the touch
Tip: Cooling in the pan for 5 minutes prevents the delicate cakes from breaking when removed.
Garnish with sesame
- Once cooled, lightly brush or spritz each cake bite with a tiny amount of water on top, then sprinkle with toasted sesame seeds, pressing gently so they adhere.
- If using, add a small pinch of toasted coconut flakes for extra texture and visual appeal.
- Let the sesame set for 2–3 minutes.
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Ready when: Sesame adheres to the cakes; garnish is set
Tip: A light spritz of water helps the sesame stick without making the cake wet. Less is more.
Good to know
Tips
- Lemongrass infusion is key: steeping it gently in warm coconut milk extracts its delicate flavor without harshness. Strain carefully to remove solids.
- Rice flour creates a delicate, tender crumb but can dry out quickly. Do not overbake; err on the side of slightly underbaked. A toothpick with a few moist crumbs is ideal.
- These bites are naturally light and not overly sweet—perfect for Ramadan gatherings when served alongside strong coffee or fresh mint tea.
- For a festive presentation, arrange the cooled bites on a platter and drizzle lightly with a lime-coconut glaze (1/4 cup lime juice whisked with 1/2 cup powdered sugar) for extra elegance.
Make ahead
These cake bites are best served fresh on the day of baking but can be made up to 1 day ahead. Bake and cool completely, then store in an airtight container. Refresh in a 300°F (150°C) oven for 3–4 minutes before serving so they regain a tender crumb.
Storage & reheating
Room temperature: up to 1 day in an airtight container. Refrigerator: up to 3 days in an airtight container; bring to room temperature or warm gently before serving. Freezer: up to 2 weeks in a freezer-safe container; thaw at room temperature (about 1 hour) or warm in a 300°F (150°C) oven for 4–5 minutes. These cakes dry out if stored uncovered; always use an airtight container.
Substitutions
- palm sugar, packed → light brown sugar or coconut sugar. Use 1:1 ratio by weight. These sugars are less aromatic but will give a similar caramel-like sweetness.
- fresh lemongrass, white and pale green parts → 2 tsp grated fresh lemon or lime zest plus 1 tsp of the juice. Less aromatic and more tart, but provides a citrus brightness. Strain the juice if using so no liquid puree is added.
- rice flour → millet flour or sweet rice flour (glutinous rice flour). Millet will be slightly earthier; sweet rice flour will make the cakes a bit stickier and more tender. Use 1:1 ratio.
- tapioca starch → cornstarch or arrowroot powder. Both provide similar structure and tenderness. Use 1:1 ratio. Avoid potato starch, which will make the crumb too heavy.
